Miso paste is fermented soybean paste.
Traditional Japanese seasoning for soups, sauces, stews etc.
Red miso paste has a bit stronger and spicier flavour then white miso – especially good for soups, glazes, stews.
Red miso can be a bit too strong for light sauces (like salad dressing) – use white miso there.
Usage: mix with warm water or broth.
Miso soup: Add 20g miso paste to 200ml dashi broth.
Season with wakame seaweed, tofu or green onion.
Ingredients: water, SOYbeans, rice, salt, alcohol.
Keep refrigerated after opening.
Nutritional value per 100g:
of which saturates 0,9g
of which sugars 11g